Margarita Cupcakes
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:

Ingredients for - Margarita Cupcakes

1. 1 c. (2 sticks) butter, softened -
2. 1 1/2 c. sugar -
3. 3 large eggs -
4. Juice of 3 limes, plus zest of 1 lime -
5. 1 tsp. pure vanilla extract -
6. 2 c. all-purpose flour -
7. 3 tbsp. cornstarch -
8. 1 1/2 tsp. baking powder -
9. 1 tsp. kosher salt -
10. 1/2 c. milk (preferably whole or 2%) -
11. 1 c. (2 sticks) butter, softened -
12. 5 c. powdered sugar -
13. 1/4 c. fresh lime juice -
14. 1/4 c. tequila -
15. Coarse salt, for garnish -
16. Lime zest, for garnish -
17. Small lime wedges, for garnish -

How to cook deliciously - Margarita Cupcakes

1. Stage

Preheat oven to 350° and line two muffin tins with 18 cupcake liners. In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lime juice and zest and vanilla and mix until combined.

2. Stage

In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fill cupcake liners 3/4 full with batter.

3. Stage

Bake until slightly golden and a toothpick inserted into center of each cupcake comes out clean, about 25 minutes. Let cupcakes cool in pans 5 to 10 minutes, then transfer to a wire rack to cool completely.